Place the porcini in a bowl and let them sit in the fridge overnight. Slice them just before you are ready to use them.

Sauté the onions slowly in a little olive oil and butter until softened and just starting to colour. Remove the onions from the pan and set to one side.

Turn up the heat and in the same pan, quickly brown the sliced field mushrooms in batches. Add the cooked mushrooms to the onions.

Finally, carefully sear the porcini slices in the same pan - set aside some of the full slices to decorate the top of the frittata, add the rest to the onion/mushroom mix.

Break the eggs into a bowl, add a little white pepper and sea salt and whisk until just combined.

I like to cook my frittata in a cast iron pan - it holds the heat much better but any non-stick heavy based pan will do.

Heat the pan over a medium heat, drizzle lightly with a little oil and add in the onion/mushroom mixture. Toss briefly to reheat and then pour over the beaten eggs. Lay the reserved slices of porcini over the top and turn down the heat.

When you see the edge of the frittata has sealed, use a palette knife to lift the edge and tilt the pan to re-disperse the uncooked egg - this will give you lovely puffed edges to your frittata.

Lower the heat and cover the pan to give it a chance to cook through - if you think the underside is getting too brown, then place the pan under an grill to set the top.

When the frittata has just set - remove from the heat and serve at once.

Wow -- a huge bite of seared mushroom, heightened with eggs and pepper -- a rare recipe that has no cheese, but I think the dish is better for its absence. (OR, one can always add it to the salad.) Yum.